Allergen labelling in bakeries and patisseries: counter, sandwiches and cakes

Last updated: 12 November 2026 · Catering Cat editorial team

In bakeries and patisseries most products are sold loose over the counter – so the duty to inform about the 14 major allergens applies. Typical ones are gluten, milk, egg, sesame and tree nuts, but also less obvious ones such as lupin or soy. A card per product in the counter is clearest; with a large range, an allergen folder or a notice with a clear pointer can complement it.

Typical allergens in baked goods

Cereals containing gluten: wheat, spelt, rye, barley, oats – in almost all breads and doughs. State the cereal.
Milk and egg: in rolls, yeast dough, cakes, creams and as glaze.
Sesame, poppy and seeds: sesame is a major allergen – also as a topping on rolls.
Tree nuts: hazelnuts, almonds, walnuts in cakes, nut bars, marzipan and nougat.
Soy: often as lecithin in baking agents or chocolate.
Lupin: as flour in some gluten-free or speciality breads.
Sulphites: in dried fruit such as apricots or raisins.

Sandwiches and snacks

Whatever is packed or filled at the counter at the customer's request counts as loose food. Besides the roll, the filling, butter, spreads and sauces count too – mustard, egg, milk, fish or celery are quickly added.

Labelling at the counter

A card per product with name, price and allergens – right at the product.
If space is tight, use codes and display a clearly visible legend in the counter.
Alternatively, an allergen folder or tablet at the counter, with a clear notice at the product or on display.
Prepare cards for changing daily specials (cake of the day) in advance, not afterwards.

Flour dust and cross-contact

In a bakery, contact with flour, seeds and nuts often can't be avoided entirely. Trace warnings are voluntary – use them only where cross-contact is really possible despite good hygiene practice, and never as a substitute for the mandatory information. Calling products “gluten-free” requires reliably meeting the 20 mg/kg limit.

How Catering Cat helps

Bakeries and patisseries store their recipes with ingredients and allergens in Catering Cat and print counter cards from them – as fold-over cards or in the layout for 4-up label sheets. When an ingredient changes, e.g. due to a new supplier, the affected products are flagged for review. An allergen overview table serves as a folder for the counter.

Frequently asked questions

Do I have to state allergens for every roll?

Yes. For baked goods sold loose, customers must be informed about the major allergens – via a card, notice, folder with a pointer or, under conditions, verbally.

Is an allergen folder at the till enough?

Written or electronic information is possible if it is directly and easily accessible and a clear notice at the product or on display points to it.

Is poppy seed an allergen?

Poppy seed is not one of the EU's 14 major allergens. Sesame is – so check seed mixes carefully.

More about these allergens

Guides

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Catering Cat supports the management of allergen information and does not replace a legal review.